budrichard

Pepin's La Technique and La Method in the original large format along with his "Art of Cooking" Vol1 and Vol2 in the original large format. Arguably the best books EVER published that include recipes and step by step technique pictures. Want to see how to break down a whole baby lamb? -Dick

I'm surprised that nobody mentioned 'Heavy Cream' versas 'Ultra pasturized'! We only use 'Heavy Cream' straight from the Kitchenaid mixer. -Dick

Agree about the Chinese ingrediants! I finally purchased a bag of Shark's Fins at an insane price but they were whole fins. not the shredded material and looked good. Using a classic recipe, I have made the 'soup' that is better than what we can get in Chicago's Chinatown. -Dick

I switched to the 10" wide a number of years ago from the regular 10" Wusthof and it certainly makes a big difference in the amount one can process under the blade. The 10" wide also has a slightly larger handle that I find more comfortable. Great knives! BTW, I never use my steels opting to sharpen only. On some of my blades that are over 10 years old, one can see the effects of sharpeneing. -Dick

There appears to be two main sources of dried 'Chinese Mushrooms' that I have encountered. One is from Japan which is what I use and the other is from China which I don't on purely health reasons as I don't know how they are grown in China whereas I have faith in the Japanese. In the stores in Chinatown are huge baskets of these things at tempting prices. -Dick

If my comparison of the real to the 'shortcut' shows a significant difference then I continue with the real. In the case of coconut milk extraction, if you don't have some time on your hands then it's the can for me. Example: Pumpkin Pie. Until about 7 years ago I always purchased pie pumpkins and went through the roasting and consolidation process. One year I made pies with this method and then used plain canned pumpkin. Other then texture, I could not tell the difference. ever since its been the canned for me.-Dick

Oil and stones have traditionally been used for double ground Western knives whereas water and stones have been used for Japanese single ground knives. You can certainly use your one stone for either method and go back and forth but traditionally the stone is used one way or the other and kept that way. I have one soft stone that I use either way. BTW I have been seeing various sources of 'Whale Oil' for many years but I seriously doubt that any of it is real. -Dick

Obviously they are missing some of the ambiance of 'Cuban Cuisine'. One of the most decadent practices is smoking a good cigar and up until about 12 years ago before the 'Cigar Boom', Cubans were the best. -Dick

A recipe is not the important factor in cooking wild pheasant. What is important is realizing that the bird has little or no fat. Contrary to chicken even though there are physical similarities, if you pan fry or oven roast, the important thing is to cook until the breast still has some pink in it. If you have a very old rooster as evidenced by the spurs or want a long cooking time, braising for at least 3 hours in some medium is the only way to go and yield a somewhat tender bird. In any event it won't be chicken but if properly handled and either of the above methods are used, it will be good. -Dick

Can you smoke cigars? -Dick

The lifting bowl will keep the attachments in registration with the bowl forever and the 5 qt capacity is very useful. I have a 5 qt in the 'Machine Shop' finish with grinder and other attachments and the thing is so 'bullet proof' and will handle 7 cups of flour. I don't think that there is a 'bad' Kitchenaid mixer though. -Dick

Echezeaux: I agree compleltely with your analysis of the trade. If you look at the 'Fanzines' regardles of the particular market the magazine is aimed at, you never read a review where a product is simply bad. If there are dollars involved, you can bet someone is sitting up nights thinking how to obtain those dollars(Mutual funds!). A publication like the Wine Spectator can sell a LOT of wine. In EVERY wine shop you now see each indiviudal wine with it's ratings from the various pundits. I certainly do not have any information about any money changing hands for ratings but it does not have to be money per se. I know some corporations and some news media have 'Ethics Codes' and that helps somewhat. I am not aware that any of the wine publications or 'Fanzines' have such standards. BTW as a data point, one of the wines that I purchased without knowing it was on a previous Wine Spectator 'Top 100 List' was judged by myself to be very nice but certainly not worthy of inclusion on such a list. I am certain if I told people who were about to drink that wine that it was on the list, it's profile would increase. -Dick

I assume that you don't have the loin but something like a shoulder. For loin or a steak, rare and hot is the answer. As venison cools, it's flavor changes. For your roast, I would certainly prepare a wine or soy or whatever marinade with oinions/garlic/aromatics, whole pepper corns, bay leaves, juniper berries and whatever flavors/aromas you like. Moist cooking is needed and you have to reach a middle ground between cooked but tough and over cooked like mush in a crockpot. Use the cooking liquid to reduce and add Madera or something for a sauce with a thickening agent. Good luck! -Dick

Harcover! Compare original volumes of Pepin to the soft cover reprints like La Method and La Technique. -Dick

Domaine Chandon sparkler to start off during arrivals with home smoked sturgeon. 1964 Chambertin with the 'Bird'. All tannin was gone, lovely bouquet, very smooth. Not decanted but was held in a horizontal server for a week prior to opening so we did not have to decant. 1969 Nierstiener Rebach TBA, starting to maderize but the sweetness was still there. You can only drink a small glass. One bottle left from original case.-Dick

Turkey, fresh butchered last Monday, rubbed with olive oil, salt, pepper and dry herbs. 22# stuffed, foil tented into convection Viking oven at 425-375, 4.5 hours later, perfect, browned crisp crackling skin. moist dark and white meat. Secrets are a fresh fat turkey, olive oil and convection oven, foil tenting. No moving or peaking at the bird. It works for me!-Dick

Chicago area: I used to buy dry goods from Patel's and others on Devon St but after two outbreaks of bugs, I now use Penzys' exclusivley for spices and other sources for Basmati Rice and the various flours and legumes. No problems since. Argyle St for Vietnamese items but you have to watch the freshness of the canned goods and fresh vegetables and fish. Hint, anything with dust on it, don't purchase. In Glenview there is the Hyundi Supermarket which is a good source for Korean staples and fresh veggies. The fish has all been frozen and just doesn't look good. Have had success with the thin cut beef ribs. Of course Mitsua for Japanese but not cheap. The Fish guy is the retail outlet of a wholesale company and I am covinced that they sell at retail what they cannot market to the restaurants. With the demise of the Chicago Fish Company, I don't have a good source in the area. -Dick

'Commander's' shows that the 'Chef' does not always make the restaurant and in some cases may be deliterious to good dining. 'Commanders' has always been our favorite NO restaurant evenn after Paul and then Emeril left, we continued to go. The upstairs 'Garden Room' is quite nice. BTW the nicest place to stay is Windsor Court. -Dick

Have you noticed the depressed swordfish prices? -Dick

Our local library has the 'Spectator' so I scan every issue but the prediliction for giving everything numbers turned me off the rating systems many years ago. But you can be sure that a good rating or inclusion in the top 100 will sell wine! -Dick

Mark, you are right on! -Dick

JC, they are different blades with the Shiraki being right hand grind and i only use to get square cuts for sushi/sahimi whereas the dozier 9" is a flat grind which i use for carving meat but qualitatevly speaking both would be on a par. Resistance with both knives is so much less than other blades that you have adjust your technique. In direct comparison, the Shiraki is about the same as a Japanese commercial blade that I have. The Shiraki just looks nicer and is made by an individual. The Dozier is D2. It is only in axes that I know bob uses a different steel. I have many of his knives and they are all very good. bob is one of the great knifemakers. -Dick

Peugeot the best! -Dick

Chad, bob will make you anything that he agrees will function. He made a 9" carving knife for me with a flat grind. Yes, it is more difficult to sharpen and it does devlop a patina but when tough chores such as trimming artichokes arise, i reach for a Dozier! Call Linda and discuss what you want. He also makes axes of whic I have one but of a different steel. -Dick

The Wustof 'Chinese Chef's knife' that I have is 2mm wide and is specifically marked 'Do not use on bones'. It is very versatile and sharp. Wustof cleavers come in 3.5, 4 and 5 mm thickness. The 24cm long, 5mm wide Wustof cleaver I have will take your arm off. -Dick